30 min · 1 serving · @Shehrbano Cooks
Hot Chicken Vegetable Soup
A warming, lightly spicy chicken soup with mushrooms, carrot, pepper, corn and peas in a soy-chili broth, thickened and finished with egg ribbons.
Nutrition per serving
- 265 kcal
- 22 g protein
- 17 g carbs
- 11 g fat
Ingredients
- 62 g chicken breast
- ½ tbsp olive oil
- ½ clove garlic
- 18 g mushrooms
- 16 g carrots
- 19 g capsicum
- 10 g corn
- 9 g peas
- ¾ tbsp soy sauce
- ½ tbsp dark soy sauce
- 2 tsp chili sauce
- 0.4 tsp vinegar
- ¼ tsp paprika
- 1 pinch onion powder
- 240 ml chicken stock
- 2 tsp cornflour
- ½ egg
- 1 ½ tsp parsley
- 1 pinch black pepper
- 1 pinch salt
Steps
- Sauté the garlic in olive oil, add the cubed chicken and cook until it changes colour.
- Add the mushrooms, then the carrots, capsicum, corn and peas.
- Stir in the soy sauces, chili sauce, vinegar, pepper, salt, paprika and onion powder, then the stock; simmer.
- Thicken with the cornflour mixed with water.
- Pour in the beaten egg, wait 15 seconds, then stir. Garnish with parsley.
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